Open AccessQuality Characteristics of Fish, Crab and Red-Crab Stock Prepared by High Pressure Extract Method
Author(s) -
Choi Soo Keun,
배금광,
Gwang In Byun
Publication year - 2007
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2007.13.4.024024024
Subject(s) - fishery , fish <actinopterygii> , biology , business